Chicken and Potatoes with Garlic Parmesan Cream Sauce

Season both sides of the chicken breasts with salt, black pepper, and paprika.

In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side, or until golden brown. Remove and set aside.

In the same skillet, add the butter. Add the halved baby potatoes and season with a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until they’re tender and golden. Remove and set aside.

In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Reduce the heat to low and pour in the heavy cream.

Stir in the Parmesan cheese, Italian seasoning, and crushed red pepper flakes, and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.

Return the chicken and potatoes to the skillet, spooning the sauce over them. Simmer on low heat for another 5-7 minutes, or until the chicken is fully cooked and the flavors meld together.

Garnish with chopped parsley and serve warm, drizzled with extra sauce.